Homemade Vegan Tiramisù

Prep all ingredients: to a bowl, add all-purpose flour (100 g), potato starch (100 g), and baking powder (8 g). Stir to combine. To a large bowl, add aquafaba (120 g) (strained). To a small bowl add sunflower oil (30 g) and vanilla extract (2 tsp). To another small bowl, add sugar (100 g). Line two baking sheets with parchment paper. Preheat oven to 375F/190C.

With a hand mixer at full speed, beat the aquafaba (120 g) for minutes (5). Beat for another minutes (5), gradually adding sugar (100 g) until stable, stiff peaks form. (Timer for this step is 5 minutes, total 10 mins beating) Start 5m timer

To the whipped aquafaba, add 0.25 of the sunflower oil (30 g) and 0.25 of the dry ingredients (flour, potato starch, baking powder mix), sifting the dry ingredients in. Gently fold to incorporate, mixing from bottom to top. Repeat in 0.25 increments until all oil and dry ingredients are combined.

Transfer the mixture to a pastry piping bag. Pipe ladyfingers, about 2.5 inches (7 cm) long, onto the first baking sheet, leaving space between them. Sprinkle each ladyfinger with white sugar (100 g) then powdered sugar (100 g). (Optional step)

Bake in a preheated oven at 375F/190C for approximately minutes (12), until slightly golden. Bake one tray at a time. Let cool completely before use. Start 12m timer

Make coffee (400 g) (strong espresso preferred) and pour into a large dish to cool completely.

Place a strainer over a large bowl/pot and line it with a clean cotton kitchen towel or cheesecloth. Pour unsweetened soy yogurt (500 g) into the cloth, wrap, place a weight on top, and let drain for at least hrs (2), or overnight. Start 120m timer

Transfer drained [soy yogurt] to a bowl, add sugar (80 g) and vanilla extract (1 tsp). Beat with a hand mixer for about minutes (3) until sugar dissolves. In a separate bowl, whip vegan whipping cream (300 g). Gently fold the whipped cream into the yogurt mixture spoonful by spoonful until fully combined and creamy. Start 3m timer

Dip [ladyfingers], one by one, into the cold [black coffee]. Turn a couple of times, drip off excess coffee, and arrange in a single layer in your baking dish (1.7qt/29x18cm).

Spread half of the [mascarpone cream] evenly over the layer of ladyfingers.

Repeat with a second layer of coffee-dipped [ladyfingers], placing them in the opposite direction. Cover with the remaining [mascarpone cream] and spread evenly. Refrigerate for at least hour (1) and up to hours (12). Start 60m timer

Before serving, sift a generous amount of unsweetened cacao powder (30 g) on top. Serve with a large spoon and eat with a small spoon.